
COPYRIGHT, IS 54-, BY 
//K If E , STOKE S, Sc ALLEN PUBLISHERS, NEW YORK 



LIBRARY OR CONGRESS. 






Shelf j]\3.P 



UNITED STATES OF AMERICA. 

I 



FIFTY SOUPS 



ttott 



THOMAS J. MURREY, 

Formerly professional caterer of the Continental Hotel, Phil- 
adelphia, Astor House, New York, and other leading 
hotels. Author of "Salads and Sauces ," 
" Valuable Cooking Recipes," etc. 










NEW YORK 

WHITE, STOKES, & ALLEN 

1884 






Copyright, 1884 
By WHITE, STOKES, & ALLEN. 



CONTENTS. 



Remarks on Soups, 7 

Artichoke Soup, 12 

Asparagus Soup, 12 

Barley Soup, 12 

Beans, Puree of, 35 

Beef Stock, 9 

Beef Tea, 13 

Bouille-Abaisse, 15 

Cauliflower Soup, 16 

Celery, Cream of, 20 

Chestnut Soup, 16 

Chicken Broth, 17 

Chicken Soup, 17 

Chicken Soup, no. 2, 18 

Clam Broth, . . . , i3 

Clam Chowder, 19 

Clam, Puree of, 35 

Consomme, 20 

Consomme Colbert, 20 

Crab, Bisque of, 13 



4 contents. 

Cream Soup, 21 

Croutons for Soup, 11 

Fish Chowder, 22 

German Soup, 23 

Giblet Soup, 23 

Glaze for Soup, 11 

Green Turtle Soup, 23 

Gumbo Soup, 26 

Julienne Soup, 26 

Lentil Soup, 27 

Liebig's Soup, 27 

Lobster, Bisque of, 14 

Macaroni Soup, 27 

Marrow Dumplings, 11 

Mock Turtle Soup, 28 

Mulligatawny Soup, 29 

Mutton Broth, 29 

Onion Soup, - . . 30 

Oxtail Soup, 30 

Oyster Soup, 31 

Pea Soup, 31 

Pea Soup, Economical, 32 

Potato Soup, 35 

Rabbit Soup, 34 

Rice, Cream of, 21 

Scotch Broth, 35 

Soup Stock, 8 

Sorrel Soup, 35 



contents. 5 

Spring Soup, 3 6 

Tomato Soup, 3 6 

Turkey Soup, 37 

Veal Stock, IO 

Vegetable Soup, 37 

Vermicelli Soup, 37 



REMARKS ON SOUPS. 



Soups, like salads, present an excellent oppor- 
tunity for the cook to display good taste and 
judgment. 

The great difficulty lies in selecting the 
most appropriate soup for each particular occa- 
sion ; it would be well to first select your bill 
of fare, after which decide upon the soup. 

The season, and force of circumstances, may 
compel you to decide upon a heavy fish, such 
as salmon, trout, or other oleaginous fishes, 
and heavy joints and entries. 

Under these circumstances it must neces- 
sarily follow that a light soup should begin the 
dinner, and vice versa ; for large parties, one 
light and one heavy soup is always in order. 

There is as much art in arranging a bill of 
fare and harmonizing the peculiarities of the 
various dishes, as there is in preparing the 
colors for a painting ; the soup represents the 
pivot upon which harmony depends. 



8 SOUP STOCK. 

Soups may be divided into four classes : 
clear, thick, purees or bisques, and chowders. 
A puree is made by rubbing the cooked ingredi- 
ents through a fine sieve ; an ordinary thick 
soup is made by adding various thickening in- 
gredients to the soup stock ; clear soups are, 
properly speaking, the juices of meats, served 
in a convenient and appetizing form. 

Chowders are quite distinct from the fore- 
going, being compounds of an infinite variety 
of fish, flesh, fowl, or vegetables, in proportions 
to suit the fluctuating ideas of the cook ; the 
object sought is to prepare a thick, highly 
seasoned compound, without reducing the in- 
gredients to the consistency of a pure'e. 



Soup Stock.— The word stock when used 
in cooking means the foundation or basis upon 
which soups and sauces depend ; it is therefore 
the most important part of soup making. 
Care should be excercised that nothing in the 
least tainted or decayed enters the stock pot ; 
it is very desirable that soup stock be prepared 
a day or two before it is wanted ; the season- 
ing should be added in moderation at first, 
as it is difficult to restore a soup that has been 
damaged by over seasoning. 

Milk or cream should be boiled and strained, 



BEEF STOCK. 9 

and added hot when intended for soups ; when 
eggs are used beat them thoroughly, and add 
while the soup is hot. Should they be added 
when the soup is boiling, they are very apt to 
separate, and give the soup the appearance of 
having curdled ; the best plan is to beat up 
the egg with a little of the warm soup, then 
add it to the soup gradually. 

In summer, soup stock should be boiled 
from day to day, if kept any length of time, 
else it may become sour : should this happen, 
add a piece of charcoal to the soup, boil, cool, 
and strain into freshly scalded earthen or 
porclain-lined ware. On no account allow the 
soup stock to become cold in an iron pot or 
saucepan. 

To make Beef Stock. — Take six pounds 
of soup meat, cut it up into good sized pieces, 
break the bones into small pieces, place them 
in the stock pot, and add five quarts of cold 
water and two ounces of salt ; boil slowly for five 
hours, remove the scum as fast as it rises ; cut 
up three white turnips and three carrots, add 
these to the soup with two stalks of celery, one 
large onion quartered, six cloves, teaspoonful 
of whole peppers, and a small. bunch of herbs. 

When the vegetables are thoroughly cooked, 
strain the soup into a large saucepan, and set 



10 VEAL STOCK. 

it on back of range to keep hot, but not to boil, 
cut one pound of lean raw beef into fine pieces, 
put in into a saucepan, and add the whites and 
shells of four eggs ; season with salt, pepper, 
and a little chopped parsley or celery tops ; 
squeeze these together with your hand for 
fifteen minutes, until they are thoroughly in- 
corporated, then add to the warm soup ; allow 
the soup to simmer slowly one hour ; taste for 
seasoning ; strain into crocks, or serve. This is 
now called consomme' or bouillon, and is the 
basis of nearly all soups ; such items as ma- 
caroni, sago, Italian paste, Macedoine, and, in 
fact, nearly all kinds of cereals and soup in- 
gredients may be added to this stock at differ- 
ent times to produce variety ; they should all 
be boiled separately before adding to the soup. 

Calf s feet and knuckle of veal may be added 
to the original or first pot if a very strong stock 
is required. 

Veal Stock. — Chop up three slices of bacon 
and two pounds of the neck of veal ; place in 
a stewpan with a pint of water or beef stock, 
and simmer for half an hour; then add two quarts 
of stock, one onion, a carrot, a bouquet of 
herbs, four stalks of celery, half a teaspoonful 
of bruised whole peppers, and a pinch of nut- 
meg with a teaspoonful of salt ; boil gently for 



CROUTONS. 1 1 

two hours, removing the scum in the mean- 
time. Strain into an earthen crock, and when 
cold remove the fat. A few bones of poultry 
added, with an additional quantity of water or 
stock, will improve it. 

Croutons, or fried bread crumbs for soups, 
are prepared in this way : — Cut slices of stale 
home-made bread half an inch thick, trim off 
all crust and cut each slice into squares ; fry 
these in very hot fat ; drain them on a clean 
napkin, and add six or eight to each portion of 
soup. 

Marrow Dumpling-s for Soups. — Grate 
the crust of a breakfast roll, and break the 
remainder into crumbs ; soak these in cold 
milk ; drain, and add two ounces of flour ; chop 
up half a pound of beef marrow freed from 
skin and sinews ; beat up the yolks of five 
eggs ; mix all together thoroughly, if too moist 
add some of the grated crumbs ; salt and 
pepper to taste ; form into small round dump- 
lings ; boil them in the soup for half an hour 
before serving. 

Glaze. — Glaze is made from rich soup stock, 
boiled down until it forms a dark, strong jelly. 
It is used in coloring soups and sauces and for 
glazing entre'es. It should be kept in a stone 
crock. 



12 ARTICHOKE SOUP. 

Artichoke Soup. — Melt a piece of butter 
the size of an egg in a saucepan ; then fry in it 
one white turnip sliced, one red onion sliced, 
three pounds of Jerusalem artichokes washed, 
pared, and sliced, and a rasher of bacon. Stir 
these in the boiling butter for about ten minutes, 
add gradually one pint of stock. Let all boil to- 
gether until the vegetables are thoroughly 
cooked, then add three pints more of stock ; 
stir it well ; add pepper and salt to taste, strain 
and press the vegetables through a sieve, and 
add one pint of boiling milk. Boil for five min- 
utes more and serve. 

Asparagus Soup.— Take seventy-five heads 
of asparagus ; cut away the hard, tough 
part, and boil the rest until tender. Drain 
them, and throw half into cold water until the 
soup is nearly ready, and press the other half 
through a hair sieve. Stir the pressed aspara- 
gus into two pints of stock, and let it boil ; add 
salt, pepper, and a small lump of sugar. Cut 
the remaining heads of asparagus into peas ; 
put them into the soup, and in a few minutes 
serve. If necessary color with a little spinach 
green. 

Barley Soup. — Put into a stock pot a 
knuckle of veal and two pounds of shoulder of 
mutton chopped up ; cover with one gallon of 



BEEF TEA. 13 

cold water ; season with salt, whole peppers, and 
a blade of mace ; boil for three hours, removing 
the scum as fast as it rises. Wash half a pint 
of barley in cold water, drain and cover it with 
milk, and let it stand for half an hour, drain and 
add to the soup ; boil half an hour longer, mod- 
erately ; strain, trim the meat from the bone, 
chop up a little parsley or celery tops, add a 
tablespoonful to the soup and serve. 

Beef Tea. — Take half a pound of lean beef ; 
cut it up into small bits ; let it soak in a pint of 
water for three-quarters of an hour; then put 
both into a quart champagne bottle with just a 
suspicion of salt. Cork tightly, and wire the 
cork, so as to prevent its popping out. Set the 
bottle in a saucepan full of warm water, boil 
gently for an hour and a half, and strain through 
a napkin. Beef tea, without the fibrine of the 
meat, if administered often to a patient, will tend 
to weaken, instead of strengthening the invalid ; 
always add about a teaspoonful of finely chop- 
ped raw meat to a goblet of the tea, and let it 
stand in the tea for about five minutes before 
serving. 

Bisque of Crabs. — Boil twelve hard-shell 
crabs for thirty minutes, and drain ; when cold 
break them apart, pick out the meat carefully, 
scrape off all fat adhering to the upper shell, 



14 BISQUE. 

and save these for deviled crabs (an excellent 
recipe for deviled crabs may be found in 
" Salads and Sauces.") 

Set the crab meat aside ; put the under shell 
and the claws in a mortar with half a pound of 
butter and a cupful of cold boiled rice, and 
pound them as smooth as possible ; then put 
this into a saucepan, and add a heaping tea- 
spoonful of salt, a bouquet of assorted herbs, a 
dozen whole peppers, a blade of mace, and 
three quarts of stock ; boil slowly for one hour, 
pour it through a sieve, and work as much of 
the pulp through the sieve as possible. Place 
the soup on the range to keep warm, but not to 
boil. 

Beat up the yolk of one egg, and add it 
slowly to a quart of warm milk previously boil- 
ed ; whisk the milk into the soup ; taste for 
seasoning. Now take the crab meat and heat 
it in a little boiling water, drain, put it into a 
hot soup tureen, pour the soup over it and 
serve. 

Bisque of Lobster. — Procure two large 
live lobsters ; chop them up while raw, shells 
and all ; put them into a mortar with three- 
fourths of a pound of butter, three raw eggs, 
and one quarter of a pound of cold boiled rice : 
pound to a paste, moisten with a little water or 



BOUILLE-ARAISSE. ji- 

stock, then set aside. Fry out two slices of 
bacon fat, add to it one minced onion, a table- 
spoonful of chopped celery tops, one chopped 
long red pepper, one sliced carrot, and a quart 
of stock, boil and pour the whole into a sauce- 
pan. Add the lobster and three pints more of 
stock ; boil slowly for two hours ; strain, and rub 
the ingredients through a sieve. Return to 
the soup ; keep it warm, but do not allow it to 
boil. If too thick, add a little more stock ; 
add salt to taste. Boil one quart of cream ; 
whisk it into the soup ; taste again for season- 
ing ; pour it into a hot soup tureen, and send 
to table. 

This soup can be prepared by following 
receipt for bisque of crab, or it may be pre- 
pared by adding boiled lobster to a strong veal 
stock, and colored red by pounding the coral 
with butter, and adding this to the soup. 

Bouille-abaisse.— Take six pounds of cod- 
fish ; cut it up into small pieces ; chop two red 
onions ; put them in a stewpan with an ounce 
of butter; let them brown without burning. 
Now add the fish and four tablespoonfuls of 
fine olive-oil, a bruised clove of garlic, two bay 
leaves, four slices of lemon peeled and quar- 
tered, half a pint of Shrewsbury tomato catsup, 
and half a salt-spoonful of saffron. Add suf- 



l6 CAULIFLOWER SOUP. 

ficient hot soup stock to cover the whole ; boil 
slowly for half to three-quarters of an hour ; skim 
carefully while boiling; when ready to serve 
add a tablespoonful of chopped celery tops. 

Cauliflower Soup. — Fry half an onion in a 
very little butter ; when it is a light brown add 
a tablespoonful of minced raw ham and two or 
three stalks of celery, then add a quart of soup 
stock ; simmer slowly for half an hour. Boil 
for twenty-five or thirty minutes one medium- 
sized head of cauliflower in water slightly 
salted. Strain the contents of the frying-pan 
into a saucepan, and add one quart more of 
stock. Drain the cauliflower ; rub it throngh a 
fine sieve into the stock ; boil just once ; draw 
to one side of the fire ; taste for seasoning. 
Now dissolve a teaspoonful of rice flour in half 
a cupful of cold milk ; whisk the soup thor- 
oughly ; pour into a hot tureen, and serve. 

Chestnut Soup. — Remove the outer peel or 
coating from twenty-five Italian chestnuts ; 
pour scalding water over them, and rub off 
the inner coating. Put them into a saucepan 
with one quart of soup stock, and boil for three- 
quarters of an hours ; drain ; rub them through 
a colander, then through a sieve, with one 
tablespoonful of cracker dust, or pound to 
a paste in a mortar ; season with salt and pep- 



CHICKEN BROTH FOR THE INVALID. 17 

per; add gradually the stock in which they 
were boiled ; add one pint more of stock ; boil 
once, and draw to one side of the fire. 

Beat up the yolks of two raw eggs; add 
them to one quart of warm milk ; whisk the 
milk into the soup ; taste for seasoning ; pour 
into a hot tureen, and send to table with 
croutons. 

Chicken Broth for the Invalid.— Procure 
a dry-picked Philadelphia roasting chicken; 
cut it in halves ; put one half in the ice box ; 
chop the other half into neat pieces ; put it in- 
to a small saucepan ; add one quart of cold 
water, a little salt and a leaf of celery ; simmer 
gently for two hours ; remove the oily particles 
thoroughly ; strain the broth into a bowl ; when 
cooled a little, serve to the convalescent. Serve 
the meat with the broth. 

Chicken Soup.— Take three young male 
chickens ; cut them up ; put them in a sauce- 
pan with three quarts of veal stock. (A sliced 
carrot, one turnip, and one head of celery may 
be put with them and removed before the soup 
is thickened.) Let them simmer for an hour. 
Remove all the white flesh ; return the rest of 
the birds to the soup, and boil gently for two 
hours. Pour a little of the liquid over a quar- 
ter of a pound of bread crumbs, and when 



l8 CHICKEN SOUP, NO. 2. 

they are well soaked put it in a mortar with the 
white flesh of the birds, and pound the whole 
to a smooth paste : add a pinch of ground 
mace, salt, and a little cayenne pepper ; press 
the mixture through a sieve, and boil once 
more, adding a pint of boiling cream : thicken 
with a little flour mixed in cold milk ; remove 
the bones, and serve. 

Chicken Soup, No. 2.— Cut up one chick- 
en, put into a stewpan two quarts of cold 
water, a teaspoonful of salt, and one pod of 
red pepper ; when half done add two desert 
spoonfuls of well washed rice : when thorough- 
ly cooked, remove the bird from the soup, tear 
a part of the breast into shreds (saving the re- 
mainder of the fowl for a salad), and add it to 
the soup with a wine-glass full of cream. 

Clam Broth.— Procure three dozen little- 
neck clams in the shell ; wash them well in cold 
water ; put them in a saucepan, cover with a 
quart of hot water ; boil fifteen minutes ; drain ; 
remove the shells ; chop up the clams, and add 
them to the hot broth with a pat of butter; 
salt if necessary and add a little cayenne ; 
boil ten minutes, pour into a soup tureen, 
add a slice of toast, and send to table. This 
is the mode adopted when we do not have a 
clam opener in the house. 



CLAM CHOWDER. 1 9 

Raw, freshly opened clams should be chop- 
ped fine and prepared in the manner above 
described. The large clams are better for 
chowders than for stews and broth. 

Clam Chowder.— Chop up fifty large clams ; 
cut eight medium-sized potatoes into small 
square pieces, and keep them in cold water un- 
til wanted. 

Chop one large, red onion fine, and cut up 
half a pound of larding pork into small pieces. 

Procure an iron pot, and see that it is very 
clean and free from rust ; set it on the range, 
and when very hot, throw the pieces of pork 
into it, fry them brown ; next add the onion, 
and fry it brown ; add one fourth of the chop- 
ped clams, then one fourth of the chopped po- 
tato, and two pilot crackers quartered, a tea- 
spoonful of salt, one chopped, long, red pepper, 
a teaspoonful of powdered thyme and half a 
pint of canned tomato pulp. Repeat this 
process until the clams and potato are used, 
omitting the seasoning ; add hot water enough 
to cover all, simmer slowly three hours. 
Should it become too thick, add more hot water ; 
occasionally remove the pot from the range, 
take hold of the handle, and twist the pot round 
several times ; this is done to prevent the chow- 
der from burning. On no account disturb the 



20 CONSOMM& 

chowder with a spoon or ladle until done ; now 
taste for seasoning, as it is much easier to sea- 
son properly after the chowder is cooked than 
before. A few celery tops may be added if 
desired. 

Consomme. — This is nothing more than 
beef stock, with a little more attention given 
to clarifying it. It is always acceptable if the 
dinner to follow is composed of heavy joints 
and side dishes. If the party consists of more 
than twenty, serve one thick soup and one 
light soup or consomme. 

Consomme Colbert.— Prepare a strong 
consomme ; add to two quarts of it a table- 
spoonful each of shredded young turnips and 
carrots and a tablespoonful of green peas ; 
simmer until the vegetables are tender ; taste 
for seasoning. 

Poach four eggs in hot water in the usual 
manner ; send these to table with the soup. 
In serving add one poached egg to each plate. 
It is well always to poach two extra eggs to be 
used should any of the others be broken in the 
service. 

Cream of Celery. — Cut up six stalks of 
celery into half-inch pieces ; put them into a 
saucepan with one red onion quartered, one 
blade of mace, salt, and a few whole peppers ; 






CREAM OF RICE. 2 1 

add a quart of veal stock, and boil for one hour. 
Rub the ingredients through a sieve ; put the 
pulp into a saucepan, and add one quart more 
of veal stock ; boil ; then draw to one side of 
fire to keep hot. 

Boil three pints of cream ; strain it into the 
soup ; whisk the soup at the same time (if not 
thick enough to suit your taste add a little 
flour) ; taste for seasoning; pour it into a hot 
tureen ; serve with small pieces of toast or crou- 
tons. 

Cream of Rice. — Wash thoroughly a half 
pound of rice ; pick out all imperfect or col- 
ored grains ; put it into a saucepan and add 
two quarts of stock. Boil slowly for one hour ; 
then rub the rice through a sieve twice ; re- 
turn it to the stock ; season with salt and 
pepper. Care must be exercised that the rice 
does not adhere to the bottom of the saucepan. 
Simmer until wanted. Beat up the yolks of 
two eggs ; add them slowly to a quart of warm 
milk previously boiled ; whisk the milk into 
the soup, which must not be very hot ; then 
pour it into a hot tureen, and serve. 

Cream Soup. — Prepare two quarts of strong 
veal stock ; set it on the back part of the range 
to simmer. 

Boil one quart of cream ; whisk it into the 



22 FISH CHOWDER. 

stock; pour it into a hot tureen, and serve 
with croutons. If convenient the breast of a 
boiled chicken may be added. 

Fish Chowder. — Take two fine, fresh cod- 
fish, weighing six pounds each ; clean them well; 
cut the fish lengthwise from the bone, and cut 
it into pieces two inches square. Chop up the 
bones and heads ; put them into a saucepan ; 
add three quarts of warm water, one red onion 
sliced, heaping teaspoonful of salt, a dozen 
bruised peppercorns, and a few stalks of celery. 
Boil until the fish drops from the bones ; then 
strain into another saucepan. 

Cut into small squares one peck of small po- 
tatoes and a pound and a half of salt pork ; ar- 
range the fish, pork, and potatoes into mounds ; 
divide each equally into four parts ; add one 
quarter of the fish to the stock, next a quarter 
of the pork, then a quarter of the potato, and 
three pilot crackers, broken into quarters, salt, 
pepper, and a little thyme. Repeat this pro- 
cess until the remaining three quarters of 
pork, fish, and potato, are used ; cover all with 
warm milk; simmer slowly until the fish is 
tender, care being taken that the soup does 
not boil over ; now taste for seasoning, serve 
as neatly as possible. 

The above is the old-fashioned New Eng- 



GERMAN SOUP. 23 

land fish chowder. Clams may be used instead 
of fish. 

German Soup. — Melt half an ounce of 
fresh butter in a sauce-pan ; when very hot, 
add half an onion, chopped fine, and a teas- 
poonful of caraway seeds. When the onion is 
slightly browned, add three quarts of strong 
veal stock, well seasoned ; simmer gently for 
three quarters of an hour. Prepare some mar. 
row dumplings ; boil them in water, or a por- 
tion of the soup, and serve. 

Giblet Soup. — An economical, and at the 
same time excellent, soup, is made from the 
legs, neck, heart, wings, and gizzard of all 
kinds of poultry. These odds and ends are 
usually plentiful about the holidays. 

To turn them to account, follow general in- 
structions for chicken soup ; add a little rice, 
and your soup is complete. 

Green Turtle Soup.— Many housewives im- 
agine that green turtle is too expensive, and 
too difficult to prepare for household use, and 
for these reasons it is seldom met with in pri- 
vate families, except in tin cans. Even this is 
not always made from turtle. 

This soup is not any more expensive than 
many other kinds. A small turtle may be pur- 
chased at Fulton market for from ten to twenty 



24 GREEN TURTLE SOUP. 

cents per pound, and weighing from fifteen to 
forty pounds, the price varying according to 
the law of supply and demand. The only ob- 
jection to small turtles is that they do not con- 
tain a very large percentage of the green fat, 
so highly prized by epicures. 

Procure a live turtle, cut off the head, and 
allow it to drain and cool over night ; next 
morning place it on the working table, lay it on 
its back, and make an incision round the inner 
edge of the shell ; then remove it. Now re- 
move the intestines carefully, and be very care- 
ful that you do not break the gall ; throw these 
away; cut off the fins and all fleshy particles, 
and set them aside ; trim out the fat, which has 
a blueish tint when raw ; wash it well in several 
waters. Chop up the upper and under shells 
with a cleaver ; put them with the fins into a 
large saucepan ; cover them with boiling water ; 
let stand ten minutes ; drain and rub off the 
horny, scaly particles, with a kitchen towel. 

Scald a large saucepan, and put all the meat 
and shell into it (except the fat) ; cover with 
hot water ; add a little salt, and boil four 
hours. Skim carefully, and drain ; put the 
meat into a large crock ; remove the bones, 
and boil the fat in the stock. This does not 
take very long if first scalded. When done, 



GREEN TURTLE SOUP. 2 ^ 

add it also to the crock; pour the stock into 
another crock; let it cool, and remove all 
scum and oily particles; this is quite work 
enough for one day. Clean the saucepans 
used, and dry them thoroughly. 

Next day fry out half a pound of fat ham • 
then add one chopped onion, one bay leaf six 
cloves, one blade of mace, two tablespoonfuls 
of chopped celery tops, a tablespoonful of salt 
a teaspoonful of white pepper, and one quart 
of ordinary soup stock. Simmer for half an 
hour. Now put the turtle stock on the fire • 
when hot strain the seasoning into it ; remove 
the t urt ie f rom the other crock) cut k ^ 

add to the stock; now add a pint of dry 

sherry. J 

Do not let the soup come to a boil ; taste 
for seasoning, and if herbs are needed tie a 
string to a bunch of mixed herbs, throw them 
into the soup, and tie the other end to the 
saucepan handle; taste often, and when palat- 
able, remove the herbs. If the soup is not 
dark enough, brown a very little flour and add 
to it. Keep the soup quite hot until served ; 
add quartered slices of lemon and the yolk of a 
hard boiled eg Sy quartered just before servin- • 
send to table with a decanter of sherry 

The yolks of the eggs may be worked to a 



26 GUMBO SOUP. 

paste, and made into round balls to imitate 
turtle eggs if this is desired. 

I have placed before my readers this compli- 
cated receipt in as simple a form as it is 
possible to do, having carefully avoided all the 
technical formulas used in the profession. 

Gumbo Soup. — Cut up two chickens, two 
slices of ham, and two onions into dice ; flour 
them, and fry the whole to a light brown ; 
then fill the frying pan with boiling water ; stir 
it a few minutes, and turn the whole into a 
saucepan containing three quarts of boiling 
water. Let it boil for forty minutes, removing 
the scum. 

In the meantime soak three pints of ochra in 
cold water for twenty minutes ; cut them into 
thin slices, and add to the other ingredients ; 
let it boil for one hour and a half. Add a quart 
of canned tomatoes and a cupful of boiled rice 
half an hour before serving. 

Julienne Soup. — Cut into fine shreds, an 
inch long, two carrots, two turnips, two heads 
of celery, and the white ends of two spring 
leeks. Put them into a frying pan, with one 
ounce of butter, a teaspoonful of salt, and one 
lump of cut sugar ; simmer until tender, then 
add a cupful of stock. Put two quarts of veal 
stock in a saucepan; add the vegetables, and 



LENTIL SOUP. 27 

a teaspoonful of chopped parsley, a little fresh 
sorrel if convenient (wild wood sorrel is the 
best for julienne) shredded. Taste for season- 
ing ; boil once, and serve. 

Lentil Soup. — Lentils are very nutritious, 
and form the basis of a most excellent soup ; 
but they are little used in American cookery. 
Soak a pint of dry lentils for two hours ; put 
them in a saucepan ; add two quarts of cold 
water, half an onion, two or three celery tops, 
salt, whole peppers, and two or three ounces 
of the small end of a ham. Boil gently for three 
hours ; add a little more hot water, if the 
quantity has been reduced by boiling, pour 
through a sieve, remove the ham, onion and 
celery; rub the lentils through a sieve, return 
to the soup ; whisk it thoroughly ; taste for 
seasoning, and serve with croutons. 

Liebig's Soup. — An excellent soup may be 
prepared at short notice, as follows: — Take 
half an onion, three or four outer stocks of 
celery, one carrot sliced, salt, pepper, and a 
very little mace. Boil these in two quarts of 
water for half an hour; strain, and add to the 
water two table-spoonfuls of Liebig's Extract 
of meat ; whisk thoroughly, taste for seasoning, 
and serve. 

Macaroni Soup.— Boil half a pound of 



2& MOCK TURTLE SOUP. 

Macaroni for half an hour, in three pints of 
water slightly salted ; add a blade of mace. 
When done, drain, and cut it into two inch 
pieces. Put three pints of soup stock into a 
saucepan ; add the macaroni ; taste for season- 
ing, boil a moment and serve. 

Mock Turtle Soup.— Take half a calf's 
head, with the skin on ; remove the brains. 
Wash the head in several waters, and let it 
soak in cold water for an hour. Put it in a 
saucepan with five quarts of beef stock ; let 
it simmer gently for an hour ; remove the scum 
carefully. Take up the head and let it get 
cold ; cut the meat from the bones into pieces 
an inch square, and set them in the ice-box. 

Dissolve two ounces of butter in a frying 
pan ; mince a large onion, and fry it in the 
butter until nicely browned, and add to the 
stock in which the head was cooked. Return 
the bones to the stock ; simmer the soup, re- 
moving the scum until no more rises. Put in a 
carrot, a turnip, a bunch of parsley, a bouquet 
of herbs, a dozen outer stalks of celery, two 
blades of mace and the rind of one lemon, 
grated ; salt and pepper to taste. Boil gently 
for two hours, and strain the soup through a 
cloth. Mix three ounces of browned flour 
with a pint of the soup ; let simmer until it thick- 



MULLIGATAWNY SOUP. 29 

ens, then add it to the soup. Take the pieces 
of head out of the ice-box, and add to the soup ; 
let them simmer until quite tender. " Before 
serving add a little Worcestershire sauce, a 
tablespoonful of anchovy paste, a gobletful of 
port or sherry, and two lemons sliced, each 
slice quartered, with the rind trimmed off." 
Warm the wine a very little before adding it to 
the soup. Keep in ice-box three or four days 
before using. Serve the brains as a side dish. 

Mulligatawny Soup. — Divide a large 
chicken into neat pieces ; take a knuckle of 
veal, and chop it up ; put all into a large sauce- 
pan, and add one gallon of water ; salt ; boil for 
three hours or until reduced one-third. Put an 
ounce of butter in a hot frying pan, cut up two 
red onions, and fry them in the butter. Into a 
half pint of the stock put two heaping table- 
spoonfmVof curry powder ; add this to the on- 
ion, then add the whole to the soup, now taste 
for seasoning. Some like a little wine, but 
these are the exception and not the rule. Be- 
fore serving add half a slice of lemon to each 
portion. Many prefer a quantity of rice to be 
added to the soup before it is finished ; the rice 
should be first well washed and parboiled. 

Mutton Broth. — Take four pounds of lean 
mutton trimmings ; cut them into neat pieces ; 



30 ONION SOUP. 

put them into a saucepan ; add three quarts of 
cold water, one heaping teaspoonful of salt. 
Bruise, and add six peppercorns, three or four 
celery tops, and one young leek. Boil slowly for 
two hours ; remove the scum as it rises. Boil 
a cupful of rice for twenty minutes ; add it to 
the soup, and taste for seasoning ; remove the 
celery, leek, and mutton bones ; pour the soup 
into a hot tureen, and serve. 

Substitute a knuckle of veal for mutton, and 
you will have an excellent veal broth. 

Onion Soup. — Peel and cut into small 
pieces three medium-sized onions ; fry them in 
a little butter until tender, but not brown ; 
pour over them a pint of stock ; add a little 
salt and cayenne. Simmer for fifteen minutes ; 
press the soup through a sieve ; put it in a 
saucepan, and add three tablespoonfuls of 
grated bread crumbs, and half a gobletful of 
hot cream. Taste for seasoning, and serve 
with small slices of toast. 

Oxtail Soup.— Take two oxtails ; cut them 
into joints, and cut each joint into four pieces ; 
put them into a pan with two ounces of butter, 
and fry them for ten minutes. Slice two onions, 
one turnip, two carrots, and a dozen outer 
stalks of celery, and fry in the same butter, 
with three slices of bacon cut up fine ; fry to a 



OYSTER SOUP. 31 

light brown. Turn the ingredients into a 
saucepan with a quart of stock or ham water, 
and boil quickly for half an hour, then add two 
more quarts of stock, a bouquet of herbs, two 
bay-leaves, a dozen whole peppers crushed, a 
few cloves, and salt to taste. Simmer until 
the meat is quite tender ; then take it out ; 
strain the soup ; skim off the fat, and thicken 
with two ounces of flour. Return the meat to 
the soup ; add a tablespoonful of Worcester- 
shire, and a cupful of sherry, and serve with 
grated rusks. 

Oyster Soup. — Wet a saucepan with cold 
water ; pour into it two quarts of milk. When 
at boiling point, add two dozen oysters and a 
pint of oyster liquor well seasoned with salt 
and pepper. Dissolve a tablespoonful of rice 
flour in a little cold milk ; finally add a large 
tablespoonful of table butter ; do not let the 
soup boil again as it will contract the oysters. 
Pour into a tureen, taste for salting, and serve, 
a few broken crackers may be added. The 
object in wetting the pan is to prevent the milk 
from burning. 

Pea Soup. — Cut two large slices of ham 
into dice, with a sliced onion, and fry them in 
a little bacon fat until they are lightly browned. 
Cut up one turnip, one large carrot, four outer 



2,2 PEA SOUP, ECONOMICAL. 

stalks of celery, and one leek into small pieces ; 
add these last ingredients to the ham and 
onion, and let them simmer for fifteen minutes; 
then pour over them three quarts of corned- 
beef water or hot water, and add a pint of split 
peas which have been soaked in cold water over 
night. 

Boil gently until the peas are quite tender 
stirring constantly to prevent burning; then 
add salt and pepper to taste, and a teaspoonful 
of brown sugar. Remove the soup from the 
fire, and rub through a sieve ; if it is not thick 
enough to suit your taste, add a few ounces of 
flour mixed smoothly in a little cold milk ; re- 
turn the soup to the fire, and simmer for half 
an hour. Cut up four slices of American bread 
into small dice, and fry the pieces in very hot 
fat until nicely browned ; place them on a nap- 
kin or towel, and add a few to each plate or 
tureen of soup just before it goes to table. 

Pea Soup, Economical. — Boil for four 
hours two quarts of green pea hulls in four 
quarts of water, in which beef, mutton, or fowl 
has been boiled, then add a bunch or bouquet 
of herbs, salt and pepper, a teaspoonful of 
butter, and a quart of milk. Rub through a 
hair sieve, thicken with a little flour, and serve 
with croutons, as in the foregoing receipt. 



POTATO SOUP. 33 

Potato Soup.— Wash and peel two dozen 
small sized potatoes ; put them into a saucepan 
with two onions ; add three quarts of corned- 
beef water; boil for one hour and a half until 
the potatoes fall to pieces. Pour the soup 
through a sieve, and rub the potato through it 
to a fine pulp ; put the whole into the saucepan 
again ; when very hot add a pint of hot rich 
cream, salt and pepper, if necessary ; whisk 
thoroughly ; pour into a tureen, add croutons, 
and serve. 

Puree of Beans.— Soak two quarts of small, 
white beans over night; change the water 
twice ; drain, put them into a pot or saucepan, 
and cover them with cold water. Boil slowly 
for six hours ; as the water evaporates, add hot 
water. One hour before the beans are cooked 
add one pound of salt pork, a bunch of fresh 
herbs, half a dozen whole cloves, salt if neces- 
sary ; when done pour the soup through a sieve, 
remove the pork and seasoning, and rub the 
soup through a sieve ; add the pulp to the 
stock ; taste for seasoning ; pour the soup into 
a tureen, add croutons and serve. Many prefer 
a ham bone to pork. 

Puree of Clams.—Chop twenty-five large 
hard-shell clams, very fine, and put them aside ; 
fry half a chopped red onion in an ounce of 



34 RABBIT SOUP. 

hot butter ; add a teaspoonful of chopped celery 
tops, a blade of mace, one salted anchovy, six 
whole peppers, and a pint of soup stock. Let 
it boil; then strain into a saucepan ; add the 
chopped clams and one quart of stock or hot 
water. Boil slowly one hour ; strain all the 
clams through a sieve twice, and return to the 
stock; season with salt and cayenne. Keep 
the soup warm, but do not let it boil again ; 
taste for seasoning. Boil one pint of cream in 
a saucepan previously wet with cold water; 
strain it, and add to the soup slowly. Mix a 
teaspoonful of rice flour in a little cold milk ; 
add to the soup ; whisk the soup ; taste again 
for seasoning ; pour it into a hot tureen, and 
serve. 

Rabbit Soup. — Cut up two jack rabbits in- 
to neat pieces ; put them into a stewpan con- 
taining one quarter of a pound of melted but- 
ter ; add a slice of fat bacon cut into small 
pieces. Fry for five minutes in the butter • 
slice two small carrots, and two red onions, 
and add to the saucepan with one bay leaf, 
one blade of mace, four cloves, a few green 
celery stalks, one ounce of salt, and one long 
red pepper. 

Pour over all, one gallon of stock ; simmer 
gently for nearly three hours ; skim carefully ; 



SCOTCH BROTH. 



35 



strain into a saucepan, and set on back of 
range to keep hot, but not to boil. Add half 
a pint of dry sherry, and serve with croutons. 
If not dark enough add a little glaze. 

Scotch Broth.— Take two pounds of mutton 
trimmings ; cut into neat pieces ; put into a 
saucepan with three quarts of water, one large 
red onion, salt, and a dozen whole peppers. 
Boil gently, and remove the scum as it rises ; 
wash half a pint of barley ; soak it while the 
soup is boiling, and add it at the end of the 
first hour. Let the soup boil for two hours 
longer ; taste for seasoning ; pour slowly into a 
soup tureen, leaving the meat in the saucepan. 
Some prefer to take the meat out of the soup, 
and after removing the bones they return the 
meat to the soup. 

Sorrel Soup.— Sorrel is an excellent ingre- 
dient for soup. Its acid leaves are much ap- 
preciated by the French ; the wild sorrel may 
be used, but now that truck gardeners are culti- 
vating it extensively, it will be found less 
troublesome to use the latter. 

The Germans make the best sorrel soup ; 
their recipe is as follows : — Wash and pick 
over two quarts of sorrel ; remove the stems ; 
then cut the sorrel into pieces. Heat two 
ounces of butter in a small saucepan ; add the 



36 SPRING SOUP. 

sorrel and a few blades of chives ; cover with- 
out water and allow it to steam for half an 
hour. Stir to prevent burning ; sprinkle over 
this a tablespoonful of flour free from lumps. 
Now add three quarts of well-seasoned veal 
stock ; taste for seasoning ; boil once, and send 
to table with croutons or small bits of toast. 
This an excellent spring and summer soup. 

Spring- Soup. — Take two quarts of nicely 
seasoned veal stock ; place it on the range to 
keep hot, but not to boil. Cut into neat strips 
four young carrots, four young spring turnips, 
and two spring leeks ; add them to the stock. 
Now add half a pint of fresh green peas ; boil 
gently for fifteen minutes ; taste for seasoning, 
and serve. 

Tomato Soup.— Cut four ounces of ham 
into dice ; slice two onions, and fry with ham 
in two ounces of butter ; when browned turn 
them into a saucepan containing three quarts 
of stock or corned-beef water, and add three 
carrots, two turnips, and one long red pepper, 
and a dozen outer stalks of celery. Simmer 
gently for one hour ; then add a quart of 
canned tomatoes ; boil gently for another hour ; 
rub the whole through a sieve, and simmer 
again with the liquor a few minutes ; add salt, 
and serve with fried bread crumbs. 



TURKEY SOUP. 37 

Turkey Soup. — Take the remains of a 
cold roast turkey, trim off all the meat, break 
up the bones, and put them into a saucepan ; 
cover them with two quarts of veal stock ; salt 
and cayenne to taste. Boil gently for one 
hour ; strain and skim. Now add the flesh of 
the turkey ; simmer gently ; dissolve a table- 
spoonful of rice flour in a little cold milk, and 
add it to the soup. Let it come to a boil ; 
taste for seasoning, and serve with croutons. 

Vegetable Soup. — Wash and clean two 
carrots and two turnips ; cut them into slices, 
and cut each slice into small narrow strips ; 
put them into a saucepan with four stalks of 
celery cut into inch pieces, a dozen button 
onions, one long red pepper, and a teaspoon- 
ful of salt ; add three quarts of soup stock ; 
boil until the vegetables are tender, add a 
lump of sugar, and serve. The carrots and 
turnips may be cut into fancy shapes with a 
vegetable cutter. 

Vermicelli Soup.— Take one quarter of a 
pound of vermicelli ; break it into pieces, and 
boil it for five minutes ; drain and add it to three 
pints of strong soup stock. Boil once ; draw 
to one side, and simmer gently for twenty min- 
utes. Should any scum arise, remove it ; taste 
for seasoning, and send to table with a little 
Parmesan cheese. 



JUST PUBLISHED: 

MURREY'S 

Salads and Sauces, 

BY THE AUTHOR OF 

" VALUABLE COOKING RECIPES," 
"FIFTY SOUPS," 

and other authoritative works on gastro- 
nomic science. 



The aim of this book is to place before the public 
the art of salad making in the simplest forms pos- 
sible. These recipes will be found as useful to the 
little housewife as to the professional caterer or epicure. 



Paper, 


. 


- $!■ 


,00 


Cloth, . 


• • 


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•50 


' sale everywhere. 








THOMAS J. 


MURREY, 




27 Rose St., 


New 


York. 



BLANK PAGES 

FOR 

ADDITIONAL RECIPES. 



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